Buckwheat Almond Crackers

3/4 cup buckwheat flour
1/2 cup almond meal
1/2 teaspoon salt

2 tablespoons sesame seeds
1 tablespoon fresh rosemary, finely chopped

1/2 cup water

Yields ca. 20
Combine all dry ingredients in a bowl. Add the water and knead till the dough is smooth. Form a disc and wrap it in cling wrap. Let rest for at least 30 minutes (and up to 8 hours) in the fridge.

Preheat oven to 180C/375F.

Between two sheets of parchment paper, roll out the dough evenly and as thin as possible, to 1/8 inch thickness (or less if you can). Remove top baking sheet. With a knife or cookie cutter, cut the dough into desired shapes. Poke each cracker with a fork to prevent puffing. Transfer onto baking sheet (with bottom parchment paper).

Bake for 20 to 30 minutes or until edges turn golden brown. Remove from the oven and let cool. Break crackers at pre-cut edges. Serve immediately or keep in open bowl.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com